Green and Purple Spirals

Sponge cake

3 Eggs (separated)
70g Sugar
40g Cake flour
25g Butter (melted)
10ml Pandan juice

Filling

100ml Whipping cream
20g Sugar
100gr Puree of purple sweet yam


1. Preheat the oven to180°C
Line the base of 30X30 cm pan with baking paper.

2. Using hand mixer, beat the egg white with sugar until stiff peaks form.

3. Pour the egg yolks into the egg white, beat with low speed for 1 minutes.
Sift the flour into the bowl and fold to combine.
Pour the melted butter into the bowl, and fold lightly to combine, then pour the batter into the prepared pan.
End, pour pandan juice and fold combine

3. Bake for 10 minutes, or until lightly golden.

4. While baking the cake, spray the clean table clothes with water.
As soon as the cake came out of the oven turn the cake over the clothes, pull the baking paper off.
Roll the cake with the clothes, then let the cake cool on the wire rack.

5. Whip the whipping cream with the sugar until soft peaks formed.
Mix whipped cream with sweet yam puree

6. Unfold the cake and spread the whipped cream over the cake.
Reroll the cake.

7. Cut and sever

Vanilla cake

Ingredients:

1 cup (250 ml) sugar
2 eggs
1-1/4 cups (312 ml) all-purpose flour
1/2 cup (125 ml) milk
6 tbsp vegetable oil
1-1/8 tsp (6.5 ml) baking powder
2 tsp (10 ml) vanilla extract

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Line 9-inch (23-cm) round cake pans with parchment paper. Grease the paper and the sides of the pan well.
2. In a large mixing bowl, beat sugar and eggs together until slightly thickened, about 1 minute. Then sift the flour along with Baking powder together in a bowl.
Add , milk, oil and vanilla and beat for another minute, just until the batter is smooth and creamy.
3. Pour batter into the lined and greased baking pan.
4. Bake in preheated oven for 35 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.)
5. Cool for 10 mins. Then Loosen the sides of the cake from the pan with a thin knife and turn out onto a cooling rack and peel off the paper imediately.
6. Allow it to cool completely before layering

Flower on dish

Flower

and...

far far away

Classic baguette

Classic baguette
Ingredients:
4 cups bread flour
2tbs sugar
1tsp oil ( for bowl)
1tbs instants dry yeast
1tsp salt
2 cups warm water

How to make it?
1. In a bowl, mix together the flour and the salt
2. In another bowl, combine yeast, warm water and half of the flour/salt mixture.
Using your hand, mix until it forms a dough.
Then, cover  with a dish cloth and let sit at room temperature for 3 hours.
It should triple in size
3. Gently incorporate the rest of the flour/salt, using your hand
4. Place on a lightly floured surface and knead for about 10 mins.
It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel.
 Let it for 1 hour. It should double in size.
6. Preheat oven to 230 celcius.
 Knead again.
Then cut dough into 3 parts and form each part into a long baguette.
Place o a baking sheet. Let sit for at least 20 mins.
7. Palce a bowl of water in the oven.
Bake baguettes for about 25mins.
Remove the bowl of water after 15mins of baking.

Tip for French Bread Baguette 
Baguettes are pariculary crusty and light because the are cooked extremel high temperatures and are vaporized.
Even though domestic ovens can't go as high a real French bakery oven,you can still make an excellent baguette, by remembering to put a bowl of water in the oven. And, ofcouse, by baking at a very high temperature.

Serving ideas 
French bread baguette recipes can be used in variety of ways: for breadfast with butter and jam, to accompany soups, for sandwiches, cut in thin slice for foie gras, to serve hors d'ouvres ... or really, wih anything at all because French bread baguette recipes are just so delicious.

Breakfast on Monday

BREAD ROLLS

Materials

• 600 g Bread flour
• Active Dry yeast 10 g (~ 2 1 / 2 tablespoons coffee)
• 30 g milk powder
• 50 g sugar (~ 3 soup spoons)
• 4 g of salt (~ 1 tablespoon coffee)
• 1 egg
• 350g fresh milk
Sprinkle sesame little decoration
Butter and egg yolk flows to spread over cake surface

7 STEP TO KNEAD DOUGH
1. Combine the ingredients for your dough according to the recipe directions.
2. Mix in as much of the flour as you can with a spoon.
3. Turn the dough out of the bowl onto a clean, well-floured surface. A wooden board or clean table is best. Make sure it is at a height where you are comfortable working. If it is very moist or sticky, sprinkle additional flour over the top.
4. Gather the dough into a pile and begin pressing it together.
5. Press the heels of your hands firmly into the dough, pushing forward slightly.
6. Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
7. Pinch the dough to see if you're done. Bread dough will become firmer as you knead it, just as winding a spring makes more winding harder. Pinch a bit of dough between your fingers. If it's ready, it will feel like an earlobe. If in doubt, knead a little longer

NEXT
Cover the dough with oil and leave ferment for 1 hour
Punch the dough few time to release air, form the shape as preffer and leave them rest for a least 40 mins
Prepare at pot of hot water in oven 200 celcius
Bake around 30-60 mins depen on the shape as long as it is dried inside
Turn of hea and cool down

Petit bread

INGREDIENTS
2 cup warm water
4 teaspoons dry yeast
1 teaspoon salt
1 teaspoon sugar
4 cups high gluten flour
4 tablespoons extra-virgin olive oil

DIRECTIONS
Place warm water in a warm mixing bowl and add yeast. Stir to dissolve and let stand 3 minutes. Add salt and sugar and stir through. Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers. Add more water, if needed.

Wash and dry hands and remove ball to cutting board. Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth homogenous ball is formed, about 15 minutes. Place ball of dough in a lightly oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 2 pieces.

Leave to relax for 10 minutes before you begin to shape the bread.

Shape the bread into loaves, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger.

The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf.

Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool.

Timbales au chocolat

Ingredients:
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
3/4 cup whole milk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
3/4 cup firmly packed dark-brown sugar
1 1/2 cups boiling water
3 ounces bittersweet chocolate, broken into small chunks




Directions:
1) Preheat oven to 350° F. In a large bowl, sift together flour, 1/3 cup cocoa powder, baking powder, and salt, set aside.

2) In a medium bowl, whisk together eggs, granulated sugar, milk, butter, and vanilla; add to flour mixture. Stir batter until just combined. Spread batter evenly into an 8 cup shallow baking dish. Set aside.

3) In a medium bowl, whisk together remaining 1/3 cup cocoa powder, brown sugar, and boiling water. Pour liquid evenly over batter, do not mix. Distribute chocolate chunks into batter. Bake until a tooth pick or skewer inserted into the center of the cake comes out with crumbs adhering to it, 30 to 35 minutes. Let cool 10 minutes.
Serve warm with vanilla ice cream or chocolate sirup
serve cool with yogurt or whipped cream

Plat du Jour

Victorian Milk Bread

2 tsp dry/instant yeast
1 egg size L
1 tsp sugar
1 ½ cups luke warm milk
3 ¾ cups bread flour
1 ½ tsp salt to taste
50gr dry grapes

Glaze:
1 egg
1 tbsp milk

Add yeast and sugar into 1/2 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Mix flour and salt in large a bowl. Make a well in center and pour in dissolved yeast. Mix in flour. Stir in reserved milk and egg to form a sticky dough. Turn dough out onto lightly floured surface. Knead dough until smooth and elastic, about 8-10 minutes.

Put dough in a clean bowl and cover with a towel or cloth. Let rise for 45-60 minutes in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes.
Grease an 8 x 4 x 2 1/2 inch loaf pan. Shape dough into a long loaf (see the picture).
Place shaped dough in greased loaf pan. Cover with towel/cloth. Leave for a rest until dough is 1 inch above the top of pan, about 1 hour.
Brush top of loaf with egg glaze and sprinkle sesame seeds. Bake in preheated 400F (200 C) oven for 40-45 minutes until golden. After taking the bread out of the oven cover it with a towel/cloth to keep it soft and warm

Aux fruits

Ingrédients
300ml de crème fraîche
200ml de yogourt au fruits Vinamilk
160g de sucre en poudre
80gr purée de papaye mûre
50gr purée de mangues mûre
5 fraises en purée de fruits
1 cuillère à soupe de sirop de fraise
1 cuillère à café de vanille huile essentielle

Exécution
1. mélanger le yogourt avec le sucre en poudre et le yaourt
2. Fouetter jusqu'à coton frais
3. Mélanger ensemble les choses.
4. Le mélange sur la boîte / plateau est large et bas-fond pour le congélateur. Après environ une heure retiré aide d'une cuillère pour bien mélanger puis remettre au congélateur. Cela environ 3 fois.

End of Pineapple's season

Ananas au miel shorbet

Variations recipe is from Pineapple gelato recipe.
A little change to bring new flavor which Jun hopes will bring a new ice cream "hot" than the old



Material:
Pineapple 500gr
100gr sugar
200ml fresh cream
200 ml fresh milk
5ml lemon juice
10ml honey

Method:
1. Cut Pineapple pieces. Marinated with sugar, lemon juice and honey

2. Pineapple pureed with milk and then cool off to prevent the cold a little pineapple.

3. Whisk the whipping cream until smooth and then mixed with the mixture (2)

4. Pour into a large, wide box, sealed and stored in the freezer about 5-6 h the mixture harden.

Use a fork to break the blocks east and into the blender
We had a pureed and finely mixture. Attention is to be done quickly for the foam mixture occurred but not flowing. Should grind away little by little and then back into the freezer immediately after grinding is completed.

5. After about 2 h, ice cream freezes again. Repeat steps (4)
Repeat this process as co-blended - about 2 times or more

Ha noi's gift

Luscious Silky Mango Gelato

Ingredients
1 cup sugar
4 egg yolks
1 3/4 cups milk
1/2 cup cream
2 large mangoes
1 tablespoon lemon juice

Directions

Mango Puree:
Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.

Gelato base
Whisk egg yolks and sugar till pale and lemony.

In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.

Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.

Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.

Refrigerate overnight.

10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).

Process in your ice cream maker.

Demo: Noix de coco shelbet

Taste a day

A DAY IN MY HOMELAND: THANH HA - HAI DUONG

WE TASTED

the taste of land

the taste of air

the taste of rain

the taste of sweat

the taste of child hood

the taste of life